{"id":"W2283891470","doi":"10.1016/j.ijgfs.2016.01.001","title":"A comparison of sensory properties of artisanal style and industrially processed gluten free breads","year":2016,"lang":"en","type":"article","venue":"International Journal of Gastronomy and Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph; Acadia University","funders":"Acadia University","keywords":"Food science; Gluten free; Flavor; Gluten; Mathematics; Chemistry","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006112664,0.0000617601,0.0002135654,0.00004685129,0.00004888875,0.00004039534,0.0003320236,0.00002517777,0.00003220536],"category_scores_gemma":[0.0004462151,0.00002087349,0.00004224619,0.0001217772,0.0005719888,0.0002936254,0.00007436026,0.00006104833,1.255591e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001166725,"about_ca_system_score_gemma":0.00003901426,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001226294,"about_ca_topic_score_gemma":0.00001702054,"domain_scores_codex":[0.9989415,0.00005416337,0.0004042227,0.0001138276,0.0003849319,0.00010135],"domain_scores_gemma":[0.9988485,0.000176563,0.0003892249,0.00002840026,0.0004720027,0.00008529643],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001631975,0.00008359901,0.08486667,0.000003619467,0.00004767676,8.262699e-7,0.0001312798,0.000004577862,0.7376558,0.0007365688,0.00000884103,0.1762973],"study_design_scores_gemma":[0.001300524,0.003415747,0.5932027,0.0003733203,0.0000733147,0.00008986343,0.002457692,0.0004397617,0.3960476,0.001935915,0.0004729005,0.0001906517],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975873,0.0001250637,0.001212758,0.0008961551,0.00005958941,0.00003112191,0.00002491296,0.000001468064,0.000061614],"genre_scores_gemma":[0.9970935,0.00001210194,0.0027812,0.00001259733,0.00008731533,4.75828e-7,1.861764e-7,3.021834e-7,0.00001233947],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5083361,"threshold_uncertainty_score":0.2107517,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0802248136833482,"score_gpt":0.3115249679746466,"score_spread":0.2313001542912984,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}